Biga Pugliese (bread Starter From Puglia)

The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
	Italian	Bakery, Breads, Italian	3	Cups

INGREDIENTS

1/2	t	Dried yeast
1/4	c	Warm water
1 1/2	c	Water at room temperature
3 3/4	c	Unbleached all-purpose flour

INSTRUCTIONS

Stir the yeast into the warm water & let proof for 10 minutes. Stir  in
the remaining water & then the flour, 1 c at a time. Mix with a  wooden
spoon for 3 or 4 minutes. Leave the biga in the mixing bowl.  Cover
with plastic wrap & let it rise at cool room temperature for  anywhere
between 6 & 24 hours.  The starter will triple in volume &  then
collapse a bit. It will also be wet & very sticky when it is  ready to
be used. Cover & refrigerate if not using at once. To use  the biga,
scoop out the needed amount while it is cold.

A Message from our Provider:

“God will let you get away with it until suddenly . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 571 Calories From Fat: 13 Total Fat: 1.6g Cholesterol: 0mg Sodium: 7.6mg Potassium: 174.9mg Carbohydrates: 119.5g Fiber: 4.4g Sugar: <1g Protein: 16.4g